Directions
Slice one onion and place in crock pot.
Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.

Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

If you have a big, 5 - 6 qt. crock pot, you could cook a 6 lb pork shoulder in it for 8 hours and should be shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Cook ground beef and season to taste (I used dried onions and beef fajita seasoning); drain the grease; drain the Mexicorn; place cooked ground beef in a bowl with the Mexicorn; combine; set aside.

Flatten the biscuits into round, flat circles; place approximately 1/4 cup of the ground beef/Mexicorn mixture in center of the flattened biscuit; top with cheese; cover with another flattened biscuit; press the edges to seal shut; use a fork to score the biscuits all the way around.

If you are going to freeze these, freeze them in a single layer. When you are ready to cook, take the desired number out of the freezer and ensure that the biscuits are completely defrosted; bake as directed on the biscuits.

7. Bring to a boil. Reduce to a simmer and cook for an hour or more. Season to taste with salt and pepper.

8. Approximately 15 minutes before serve, add parsley and green onions. (I omitted this step b/c the green onions and parsley do not freeze well. I always thrown some green onion and parsley in as I heat it up on the stove).

Thursday, January 5, 2012

I used boneless/skinless chicken breasts and made each batch in it's own ziplock bag with 4 or 5 breasts per bag. 1/4 cup Butter, Melted1/8 cup Soy Sauce1/2 cup Honey

Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze. Then thaw before you cook. You can use 4-8 pieces of chicken, pieces, or breasts and we always chose to use boneless and skinless. When cooking using boneless and skinless, only cook for 25-35 minutes or until no longer pink. When using full chicken pieces your cooking time will be around one hour. We always take the sauce and reduce it in a pan after the chicken is done, making some of the most DELICIOUS sauces!!! Enjoy!!!

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.

For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (20-30 minutes for chicken breasts).

For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.